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10 must-try dishes from Roman cuisine

Typical dishes of the traditional Roman cuisine Wider View - Shutterstock
Typical dishes of the traditional Roman cuisine Wider View - Shutterstock

Rome, the Eternal City, offers a culinary heritage that’s a food lover’s paradise. The city’s rich gastronomic tradition offers a one-of-a-kind experience that no visitor (or pilgrim) should neglect –when in Rome, eat like Romans. Here are ten Roman dishes that you can’t miss.

1. Pasta alla Carbonara

A classic of Roman cuisine, carbonara has become world famous for its simplicity and rich flavor. This dish is traditionally made with pasta (usually spaghetti or rigatoni) tossed with a creamy mixture of eggs, pecorino romano, black pepper, and crispy guanciale –yes, guanciale; not pancetta.

Also, never (never) ask a Roman to add cream to your carbonara! The magic lies in combining the eggs and the guanciale at just the right moment to get that creamy texture. One bite and you’ll understand why this dish has become legendary.

2. Pasta Cacio e Pepe

Roman cuisine celebrates simplicity, and cacio e pepe is its masterpiece. Made with just three ingredients (pasta, pecorino romano, and black pepper) this dish is all about turning grated cheese and pasta water into a smooth, silky, delicate sauce. The black pepper adds just the right amount of heat to balance the salty richness of the pecorino.

3. Pasta Amatriciana

Originally from Amatrice, this dish has become a staple in Roman kitchens. The sauce, made with tomatoes, guanciale, pecorino romano and a hint of chili, is served with bucatini or spaghetti. The combination of flavors (the tang of the tomatoes, the savory guanciale and the kick of the chili) makes this dish a perennial favorite.

4. Trippa alla Romana

Trippa alla Romana is a deep dive into Roman cucina povera – a cuisine born of humble ingredients. Veal tripe is slow cooked with tomatoes, mint, and pecorino cheese. The tripe goes extremely tender and absorbs all the flavors of the sauce.

Don’t let its origins as a “poor man’s dish” fool you; trippa alla romana is hearty, comforting and surprisingly light –with only 4% fat and 17% protein.

5. Saltimbocca alla Romana

Saltimbocca, which translates to “jumps in your mouth,” lives up to its name. Thin slices of veal are layered with prosciutto and sage, then sautéed in butter and white wine. The result is a delicate, tender dish where the flavors of the meat and prosciutto meld beautifully with the sage, creating a melt-in-your-mouth experience.

6. Carciofi alla Giudia

A hallmark of Roman-Jewish cuisine, whole artichokes are fried until they open like golden flowers. The outer leaves become crispy while the heart remains soft and juicy. Carciofi alla giudia are a visual and culinary delight, with its striking appearance matched by its satisfying crunch.

When Roman artichokes were deemed non-kosher

7. Abbacchio alla Scottadito

An Easter favorite, Abbacchio alla Scottadito is delicious all year round. This dish features grilled lamb chops seasoned with aromatic herbs and served sizzling hot –so hot that it could “scald your fingers” (hence the name, scottadito, “finger burner”). The tender lamb combined with the herbs captures the rustic essence of Rome’s pastoral traditions.

8. Supplì

Roman street food at its finest, supplì are rice croquettes stuffed with mozzarella and ragù, breaded and fried to golden perfection. When you break open a supplì, the mozzarella stretches out, earning it the nickname “supplì al telefono” (telephone wire). Perfect as an appetizer or a quick snack, these crispy, cheesy delights are an irresistible part of Rome’s food scene.

A perfect pairing: pilgrimages and street food

9. Pasta alla Gricia

Known as the ancestor of carbonara and amatriciana, pasta alla gricia features guanciale, pecorino romano, and black pepper in a creamy sauce –but without eggs or tomatoes. The rich, salty flavors of the guanciale and pecorino combine to create a hearty dish that celebrates the quality of its ingredients.

10. Tiramisù

Although it originated in the northern regions of Veneto and Friuli-Venezia Giulia, tiramisù has found a warm welcome in Roman restaurants, where it’s often adapted and given a Roman twist. The classic recipe calls for layers of savoiardi (ladyfingers) soaked in espresso, alternating with a rich mascarpone cream and topped with a dusting of bitter cocoa powder. Some cooks add a splash of Marsala wine or another liqueur for an extra kick, while others stick to the traditional non-alcoholic version.

The name tiramisù literally means “pick me up,” aptly describing the energizing combination of coffee and creamy sweetness that characterizes the dessert. Its delicate balance of flavors, from the richness of mascarpone to the slight bitterness of cocoa, creates a harmonious experience without overwhelming the palate.

What distinguishes Roman versions of tiramisù is their ability to incorporate local flair. While the original recipe is a masterpiece in itself, some Roman chefs experiment with flavors, adding subtle infusions of regional ingredients such as ricotta or even citrus. But despite these creative interpretations, the essential quality of tiramisù remains its perfect balance of contrasting textures and flavor –a soft, airy cream layered with firm biscuits, each bite rich yet light.

Tiramisù’s role at the end of a Roman meal is almost ceremonial. After indulging in the rich flavors of carbonara, saltimbocca, or trippa, tiramisù provides a refreshing yet indulgent finish, lifting both mood and spirit with its gentle sweetness. Whether enjoyed in a bustling trattoria or a fine dining restaurant, Tiramisù embodies the Italian love of food that is simple yet utterly delicious.

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This post is also available in: Español Italiano

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